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Roast Chicken
Total 2 days, 1 hour and 30 minutes (includes chilling time and resting times)
Active 30 mins
Makes 4 servings
In my book, whole-roasted chicken is an essential recipe for any kitchen. There’s something comforting about the smell enveloping you as it roasts. I always add vegetables to cook alongside the chicken to make dinner a little easier – all in one pan, delicious, and hearty. While there’s wide versatility in the veggie selection, parsnips are a good choice because they caramelize to candy-like sweetness when they cook. Rosemary adds an irresistible piney flavor. But the crispy chicken skin is the star. For the best results, it is imperative to season the chicken with salt ahead of time. After buying the chicken, go ahead and prepare it for cooking by salting it. Seasoning ahead of time will allow the salt to penetrate into the chicken, making it more delicious and help retain moisture when roasting.
Ingredients
    • 1 whole chicken, about 4 pounds, giblets removed
    • Kosher salt and freshly ground black pepper
    • 4 parsnips
    • 4 carrots
    • 4 shallots
    • 1 head garlic
    • 1 lemon, sliced (optional)
    • 3 sprigs rosemary
    • 2 tablespoons olive oil
    Directions
    1. Season the chicken up to 2 days ahead: Place the chicken, breast-side up, in a medium to large bowl and season with 4 teaspoons salt, evenly distributed around the outside of the chicken and inside the cavity (the rule of thumb is 1 teaspoon salt per pound). Add 1 rosemary sprig and 3 or 4 slices of lemon, if using, inside the cavity.
    2. To store until ready to cook, turn the chicken so that it is breast-side down, and place in the refrigerator, uncovered.
    3. Preheat the oven to 450°F.
    4. Cut the parsnips and carrots into large chunks, about 1 to 1 1/2 inches. Slice the shallots into 1-inch-thick rounds. Cut off 1/4 inch from the top of the head of garlic, exposing the top of the cloves, but leaving the entire bulb intact (no need to peel). Place the vegetables and remaining 2 rosemary sprigs in a medium bowl; toss with 1 tablespoon of the olive oil and 1/2 teaspoon salt.
    5. Mill fresh pepper, about 1/2 teaspoon, all over the chicken, and rub the entire chicken with the remaining 1 tablespoon olive oil. Place the chicken in a roasting pan, breast-side up. Arrange and tuck the vegetables and rosemary around the chicken.
    6. Roast until the chicken is fully cooked and the internal juices run clear when you pull the thigh away from the breast, about 1 hour, removing the pan every 15 to 20 minutes to toss the vegetables so they brown evenly and do not burn, and baste the chicken with the juices collecting in the bottom of the pan. This will help the chicken develop a nice, evenly browned, crispy skin. Allow the chicken to rest for 10 minutes before serving.